Executive Chef Daniel Kenney brings more than two decades of culinary expertise, innovation, and leadership to his role as Executive Chef at The Lenox Hotel in Boston. In this position, Chef Kenney oversees the historic property’s three renowned food and beverage outlets, as well as its extensive catering and banquet operations. His commitment to culinary excellence is evident in the unique and dynamic dining experiences he curates across the hotel.

Chef Kenney’s culinary career has spanned luxury hotels and fine dining establishments throughout New England and beyond. A graduate of Johnson & Wales University, he first honed his skills at the Boston Harbor Hotel before holding Executive Chef positions at prestigious properties such as Le Meridien Hotel Boston, The Langham Boston, and the Four Seasons Resort in Costa Rica. His international experience, combined with his local sensibilities, has shaped a culinary style that blends classical technique with a deep appreciation for the finest, in-season ingredients.

Chef Kenney’s passion for sourcing fresh, local ingredients continues to influence his work today, as he crafts menus that reflect New England’s rich agricultural and coastal offerings. This includes The Lenox’s unique Boston Harbor Lobster Excursion, inviting guests to pair a private lobster boat experience with an overnight stay as well as a five course lobster dinner in Willow & Ivy.

Chef Kenney has been a frequent guest on television and radio programs throughout his career and remains actively involved with the James Beard Foundation. His approachable yet sophisticated style ensures that every meal he oversees is a celebration of flavor, innovation, and quality ingredients.